This was a request from someone at work (surprise, surprise) who said they liked peanut butter cookies. While avoiding a paper randomly one night, I figured it was the right time to look for a good recipe and something that involved chocolate chips since I discovered I had a bag. This night was one (of the many) times that I didn’t have all the ingredients. In this case, I didn’t have baking soda and so discovered the Joy of Baking website’s Ingredient Substitutions page (http://www.joyofbaking.com/IngredientSubstitution.html). For every 1/2 teaspoon of baking soda, you can use 2 teaspoons of baking powder. While it did change the consistency of the batter and the taste just in the slightest, it wasn’t something terribly noticeable. I also omitted the corn syrup because I didn’t have that.
This was adapted from a recipe uploaded to allrecipes.com (http://allrecipes.com/recipe/chewy-peanut-butter-chocolate-chip-cookies/).
My Version of Chewy Peanut Butter Cookies
Yields: 24 cookies
-1/2 cup butter, softened
-1/2 cup peanut butter
-1 cup packed brown sugar
-1/2 cup white sugar
-2 tablespoons water
-2 teaspoons vanilla extract
-2 1/2 cups all-purpose flour
-1 teaspoon baking soda (or 4 teaspoons baking powder)
-1/2 teaspoon salt
-2 cups chopped semisweet chocolate
1. Preheat oven to 375 degrees F.
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the water and vanilla. Combine the flour, baking soda (or powder), and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
The biggest difference was it was more of a drop than a traditional cookie, but delicious nonetheless!